Pastel De Tres Leches (Cake)
A classic Mexican cake. It may look small when it comes out of the oven but it puffs up after all the milk mixture has been absorbed by the cake.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cups (156g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 6 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- 3 Tbsp vegetable oil
- 1 14 oz can, condensed milk
- 1 12 oz can, evaporated milk
- 1 7.6 oz can, media crema or 1 1/4 cups heavy milk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 4 Tbsp confectioners' sugar
- 1 tsp vanilla extract
- 1 to 2 cups berries to garnish, (optional)
Instructions
- 1
Bake the cake
- 2
Preheat oven to 350 degrees. Butter a 9x13 inch baking pan and set aside.
- 3
Sift the flour, baking powder, and salt into a small bowl and set aside.
- 4
Using an electric mixer, beat the eggs and sugar on medium speed until light yellow and fluffy. About 5 to 8 minutes.
- 5
When the eggs are fluffy, add the vanilla. Keep mixing for another 8 to 10 minutes or until the batter has multiplied and it's not liquidy.
- 6
Add one third of the flour mixture and using a spatula, fold the flour into the egg/sugar mixture. mix well. Repeat this process until all of the flour has been incorporated.
- 7
Add the oil and fold gently into the batter.
- 8
Pour batter into pan and bake for 30 minutes or until cake is golden brown and middle springs back when pressed.
- 9
Cool the cake in the pan for about 15 minutes.
- 10
Make 3 leches mixture
- 11
While the cake is cooling off, in a large bowl, whisk together the media crema (or heavy cream), evaporated milk, condensed milk and vanilla.
- 12
Assemble the cake
- 13
Poke holes all over top of cake with a fork or a large thick wood skewer. Slowly drizzle half of milks mixture all over cake, letting liquid soak in before adding more.
- 14
Cover the cake with plastic wrap and refrigerate for at least 6 hours but preferably overnight.
- 15
Make the Whipped Cream
- 16
Pour the cream into the mixing bowl and add the sugar. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency.
- 17
Top the cake with the whipped cream plus berries or any other toppings you like.
- 18
Enjoy cold or room temperature